In a layer of translucent jelly on a cake base, Siamy Tan sculpts stunning flower designs. When people in Hong Kong saw the cakes on social media they asked for lessons. Now she’s learning more skills to pass on.

Fine dining chefs the world over are infusing desserts with savoury flavours, from Michelin-starred Noma in Denmark’s dish with oyster stock, to Ynshir in London’s treacle tart with A5 Wagyu fat

Calamansi may be small but they punch above their weight when it comes to flavour. The intensity is balanced with crème fraîche.

This rich, sweet tart is light and silky smooth with a brioche crust, fresh figs and raspberries, and a colourful pistachio filling.

This fruit pie calls for dark plums that aren’t too juicy, and if you have one, a pizza stone to brown the bottom. Adjust the sweetness to your own preference.

Three custards and whisky make this a rich, indulgent adult-only dessert. Cooking custard takes patience, a low heat and plenty of stirring.

This recipe, inspired by the famous Poilâne bakery, uses puff pastry, which you can make or buy, and firm acidic apples that will hold their shape during cooking.

These Korean pancakes have a sweet nutty cinnamon flavour, and are perfect as a winter snack. Beware of the super hot filling when you bite into them.

An elegant take on the crowd-pleasing banana split, dulce de leche adds caramel sweetness and sugar-and-spice pecans bring the heat.

A variation on Portuguese egg tarts, these are easy to make, especially using commercial puff pastry, and use a unique non-rolling method to create the tart shells.

In Lenôtre’s Ice Creams and Candies, French pastry chef Gaston Lenôtre demystifies desserts and shows you how to make them at home. Just use the best ingredients, he says.

This recipe from our archives shows how to make an elegant layered pre-dessert with a light chocolate mousse and indulgent caramel.

Cookery memoirs can be a gold mine, and this recipe is adapted from a classic of the genre.

Mango pudding is a favourite dessert in Hong Kong, and this simple recipe lets you make it at home. Choose good, ripe mangoes.

With chocolate in both the pastry and the ganache, these cherry tarts are rich and indulgent. You can make them in advance, but they are better served warm from the oven.

In a twist on the Aussie and Kiwi favourite, this pavlova dials down the sweetness with brown sugar meringue, piled with whipped cream and fresh fruit, just as it should be.

Paul Lafayet plans to open around 100 outlets on the mainland, as it eyes China’s growing market for desserts that is set to reach US$37.6 billion a year by 2025.

The French have canelés, the Portuguese have queijadas and the Italians have ‘virgin’s breasts’ – all invented or perfected by nuns. There are a few reasons why so many desserts and candies originated in Catholic convents.

To the untrained eye, this cake might not be much of a looker, but it packs a boozy punch.

In the book Ices Italia, author Linda Tubby explores the uncertain origins of ice cream and recounts how it became ‘the world’s favourite comfort food’.

With its chocolate pastry, gooey caramel filling and rich glaze, this dessert recipe is worth its (pinch of) salt.

From Minnan - a part of southern China - the snack spread all over Asia, to Singapore, Malaysia, the Philippines, and beyond.

If the only churros you’ve tried are the stick-straight frozen type, you’re in for a treat with the delicious home-made variety.

While it takes a little time to perfect the technique behind these spherical Danish pancakes, there’s no denying that they are fun to make and eat.

Harbourside Grill’s Armand Sablon always had capon chicken at Christmas and Hue’s Anthony Hammel swears by his father’s trifle, while Cobo House’s Ray Choi and Devon Hou take an innovative approach with Asian flavours

This delicious dessert is surprisingly light and not too sweet, and although it looks impressive it is easier to make than expected.

This delectable dessert falls somewhere in between humble and luxurious, with apple butter elevating the classic tart to new heights.

Susan Jung’s recipe for tong yuen in ginger broth, an old Hong Kong street food favourite, is easy to make at home and ideal for when the temperature drops.

Everyone’s favourite ice-cream puff gets an Asian makeover with the addition of coconut, pandan and Malaysian palm sugar, gula melaka.